Inverted flaky pastry
Almond sponge
Tropical fruit Mousseline cream
Morello cherry jelly slab

Inverted flaky pastry

  • Total weight - 1143 g
  • Butter - 375 g
  • String flour (type 55) - 150 g
  • Weak flour - 350 g
  • Mineral water - 150 g
  • Butter - 100 g
  • Maldon salt - 15 g
  • Balsamic vinegar - 3 g
Mix the butter and flour, form into a rectangle. Ten mix the other ingredients rapidly, making sure that this dough obtained has the same texture as the butter.
Roll out the first butter mixture onto the dough. Fold over once, roll out, fold over twice, roll out then fold over once more and roll out.
Leave to rest for half an hour, roll out until 2 mm thick. Bake for 180°C for 20 to 25 min.

Almond sponge (for 2 x 40/60 trays)

  • Total weight - 980 g
  • Fresh eggs - 400 g
  • Caster sugar - 240 g
  • Weak flour - 200 g
  • Almond powder - 80 g
  • Butter - 60 g
Cream the eggs with the sugar. Add the sieved mixture of flour and almond powder, finish with the cooled melted butter.
Spread 490 g of sponge mixture onto a flexipat. Bake for 190°/ 16 min.

Tropical fruit Mousseline cream

Bring the milk to the boil with half the sugar. Add the fruit puree, egg yolks, remaining sugar and potato starch. Stir continuously while bringing to the boil.
Add the diced butter. Add the whipped cream to this mixture.

You can also make this recipe with a mousseline cream using another fruit puree, such as Caribeean cocktail with Rhum, Citrus cocktail with Cointreau or Blackcurrant.

To see the ingredients for those other recipes, please click on the link : See recipe

Morello cherry jelly slab

Heat the fruit puree and the whole frozen or semi candied fruits. Add the sugar and pectin mixture and bring
everything to the boil. Add the softened gelatine. Leave to cool under a film. Add the spirits before pouring into a flexi-mould then freeze.

You can also make this recipe with a jelly slab using another fruit puree, such as Green apple, Pink grapefruit, Strawberry-Mint or White peach.
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Ollivier Christien

Ollivier Christien, Pastry chef

Born in Brittany, into a family of restaurant owners, Ollivier Christien holds a CAP (French vocational training certificate) in pastry-making and bakery.
In 1986, Ollivier Christien worked for a year in New Zealand at the Bread of France restaurant. Back in France in 1987, he became the Pastry Chef for the Tirel-Guérin hotel (1 star in the Michelin guide) before joining in 1989 the 3-star Le Grand Véfour restaurant in Paris. Three years later, he left Paris and was recruited by another 3-star restaurant: Pierre Gagnaire's restaurant in Saint-Étienne, where he stayed two years.
In 1994, Ollivier Christien left for London where he worked two years as pastry sous-chef at the Dorchester Hotel. On his return to Paris in 1996 he worked for the Stella Maris restaurant (one-star in the Michelin guide) where he was recruited as the Head Pastry Chef. Subsequently, he spent three years as the pastry sous-chef at the Hôtel du Crillon, a 5-star hotel, under the orders of Chef Christophe Felder. 
In 2000 he joined Les Vergers Boiron as Pastry Chef and also to handle the development and promotion of the brand around the world. 
Starting in 2008, Chef Christien devoted himself to teaching by becoming an instructor at the C. Felder School, in Strasbourg and Paris.
Ollivier Christien applies the same rules to his life and to his pastry: "I have never disowned Brittany and I have always liked simplicity, thoroughness, delicacies and sensitivity. The main thing is that it should be very beautiful and fresh, with always changing recipes. Like one should be oneself." Ollivier Christien joined the team of Teaching Chefs at the Cordon Bleu Paris in 2016.

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